Rosemary Chicken and Mushrooms over Linguine

From "Monday to Friday Pasta".

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 3⁄4 lb skinless chicken breast
• 3  garlic cloves
• 2  carrots
• 1⁄2 lb mushroom
• 1⁄3 cup olive oil
• 1⁄4 cup white wine
• 1  teaspoon dried rosemary
• 1  teaspoon black pepper
• 1  teaspoon salt
• 3⁄4 lb linguine
• 1⁄4 cup parmesan cheese, grated

Directions

1. Bring a large pot of salted water to a boil for pasta.
2. Cut chicken into thin strips. Peel and mince garlic. Peel carrots and cut into thin rounds. Stem mushrooms and cut the caps into thin slices.
3. Heat oil in a large skillet over medium-high heat.
4. Add the carrots and cook, stirring with a slotted spoon for 1 minute.
5. Add the chicken and saute 1 minute.
6. Add the mushrooms and garlic and saute 1 minute.
7. Add the white wine and rosemary, and cook until chicken is done. Season with salt and pepper.
8. Drain pasta, add chicken, vegetables, and sauce. Sprinkle with cheese and serve.